Ingredients:

• 1 lb. Chicken Tenders (6-8 tenders).
• 5 tbsp Extra Virgin Olive Oil
• 2 tbsp Butter
• 2 tbsp Mayonnaise
• 1/2 Cup Italian Seasoned Bread Crumbs.
• 1/2 Cup Finely Grated Parmesan Cheese.
• 1 Cup Shredded Mozzarella Cheese
• 1 cube chicken bouillon
• 12 oz. Wide Egg Noodles
• 1 tsp Italian Seasoning.
• 2 tsps Everything But the Bagel Seasoning.
• 1 medium Carrot, diced
• 1 rib Celery, diced
• 2 tsp salt, or to taste

Directions:

1. Heat Oil in a large skillet.
2. Place Mayonnaise in a shallow bowl.
3. Place Chicken in the bowl, turning over several times ensuring that it is thoroughly coated with Mayonnaise.
4. In a second shallow bowl, mix Bread Crumbs and Parmesan Cheese together.  
5. Dredge the chicken through the Breadcrumb/Cheese mixture until  both pieces are evenly covered. 
6. Place coated Chicken in pan with heated oil and cook 3-4 minutes on each side over medium-high heat, flipping frequently to avoid burning.
7. Remove Chicken and place on paper towel to absorb excess oil. Cover and set aside.
8. Bring 4 quarts water along with Carrots and Celery to a boil.
9. Add pasta and bouillon cube and boil for 5-6 minutes or to desired tenderness, stirring occasionally. Drain pasta in a colander
10. Transfer the Noodles and Veggies to a 9 x 13 Pyrex Baking Dish.
11. And while noodles are hot, blend in butter, salt, grated Parmesan, and seasonings.
12. Arrange Cooked Chicken Tenderloins on top of the noodles and sprinkle with mozzarella cheese.
13. Place in preheated oven for 20 minutes or until cheese is fully melted.
14. Remove from oven and serve immediately.

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